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Jodi

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LOVED this recipe. Got frowns from family when I said I was making cornbread but everybody loved it. I did use only 1/2 the butter, sugar and only 2 eggs, used the whole can of chili peppers. No jack cheese, all hoop cheddar. Made it in a 8x8 stoneware pan. Totally out of this world!! I don't expect cornbread to hold up like a slice of normal bread, cornbread crumbles a bit. I will make this every time I make chili and probably more often than that. WHAT A TREAT !!!

This recipe was very good. Very flavorful and tender chops. I added the garlic after I browned my chops when I added my tomatoes and basil. Simmered for 20 minutes and then added my onions and peppers. Only simmered for another 10 or so since I cut the recipe in half and chops weren't quite 1/2 inch thick. Served with mashed potatoes and steamed broccoli. I just thought it was really a quick meal to put together and it looked and tasted great. Thanks.

Fantastic!! I couldn't find plain wild rice so I used a long grain and wild rice mix that cooked in 25 minutes and skipped the brown rice all together. I scaled it down to half, plenty for 3 of us. This was a perfect complimenting side dish for Pork Chops with Raspberry Sauce (this site). We will be making this again, especially for special occassions. Thanks for the great dish.

These were amazing. Cut my lb of loin into 3 thicker chops but kept the cooking time the same because we all like our meet on the med-rare side. The time in the oven resting while I made the sauce was perfect. I accidently used 1/2 cup raspberry jam but was pleased with the way the sauce turned out and will use the same next time. I served this with Harvest Rice Dish (this site) and they went very well together. Thank you for the keeper.

I made this recipe again not using my own advice to use broccoli. I really enjoyed this recipe this time. I liked the flavors in the sauce. Did use canned spinach and didn't layer but blended the spinach and mushrooms into the sauce. Didn't really care much for the mozz cheese on top, next time I will add that to the sauce too and just let the chicken brown nicely on top. I used tenders and that worked out good. Served it over penne pasta. My teenage boy actually ate leftovers of this...unheard of.

This recipe turned out great. I used fresh vegetables and cream of celery soup. Definitely a holiday side dish. It made a lot for us, so tonight I put the leftovers in a pot, added chicken broth and milk and had a nummy creamy soup. Thanks for a great dual purpose recipe.

Nice touch to our valentines meal. Excellent. We cut the wine in half and used Merlot, used Mozzarella cheese and added 1 tbls of Italian bread crumbs. I PILED the filling on and thought it might melt out but it didn't. Paired this up with "Filet Mignon with Rich Balsamic Glaze" from this site, and served it with the steak rather than as an appetizer. Totally awesome.

Tasty !! Husband says it's against his religion to cook filet in a pan, but WOW, this was perfect. He couldn't shut up about how great it was. Didn't use quite as much balsamic or wine, 1/8 cup balsamic and filled to a total of 1/3 with a good quality Merlot. Didn't cook the meat as long as we are R / M-R people. Easy glaze that transforms a "piece of meat" into a gourmet meal. Pair this up with Renaissance Stuffed Mushrooms (see few changes in reviews) from this site and serve them as a side dish rather than an appetizer. Outstanding.

This was FANTASTIC !! I don't bother pounding my chicken, they are fine as they are. I don't chop my artichokes either, they are fine quarted. I used a Chablis and a whole cup. I can't wait to make this again and again.

This is delicious. I didn't have a jelly roll pan so I used the biggest cake pan I had.. a little bigger than 9x13.. so I had to adjust cooking time to 40 to 45 minutes. It was more cake-like, moist and everybody loved it. I also used the whipped cream cheese frosting and sprinkled finely chopped pecans over. Thank you.

Absolutely perfect cornbread. This recipe was great in Cornbread Stuffing with Sausage. I will never purchase a crappy packaged cornbread mix again ever. I also cut back on the sugar because I was using it in stuffing, but will make it again for a chili side dish and use all the sugar. Yummy stuff.

This dressing us awesome. I used the 1/4 or so (strained) bacon grease and topped it off with veg oil to make the 1 cup. I added the oil at the end slowly, gave it a nice hold-up fullness. Any hot-bacon dressing is sweet, so this to me was not too sweet. I love that I could make this and put it in the frige rather than a last minute rush hot dressing. Thank you very much for this recipe.

Love this! I cut the white sugar to 1/4 cup and the brown sugar in the topping to 1/2 cup, and omitted cream as it wasn't needed. Fantastic. Did the oven cooking but due to potatoes being all different sizes, it was quite a task determining doneness and pulling each one out when done. Would have been easier peeling first and cutting them all into same size pieces. Next time, but if it changes the flavor I will go back to the more time consuming method because it is well worth it. Thank you very much for this new holiday favorite.

We needed a quick cole slaw for some oyster po'boys. Used some finely shredded cabbage and added just a touch of Chesapeak Bay seasoninig to this recipe and it was totally outstanding. I will use this tasty recipe over and over. Thank you.

This was exactly the lemon poppy seed cake I've been looking for. I like the pound cake texture, never had a light fluffy lemon poppy seed cake, just pound cake textured. I used the lemon juice from the lemon I zested and the rest bottled. Next time I will use all fresh squeezed. I also only used 4 eggs because we use jumbo. You definitely have to wrap this, refrigerate and rotate so the syrup works it's way through the entire loaf. I put this out at work and it was gone in the blink of an eye. Thank you for a classic.